- Omega 7 + Omega 3 = Omega 10 Explained
- Who Could Benefit from Mega 10
- Omega-7: The New ‘Healthy Fat’?
- Palmitoleic Acid’s Health Effects Aren’t Clear-Cut
- Think Twice Before Reaching for Supplements
- Recent Articles
- Omega-7 Protects Against Metabolic Syndrome
- Palmitoleic Acid Improves Arterial Health
- Omega-7 Helps Manage Body Weight
- 12 Foods That Are Very High in Omega-3
- 1. Mackerel (4,107 mg per serving)
- 2. Salmon (4,123 mg per serving)
- 3. Cod liver oil (2,682 mg per serving)
- 4. Herring (946 mg per serving)
- 5. Oysters (370 mg per serving)
- 6. Sardines (2,205 mg per serving)
- 7. Anchovies (951 mg per serving)
- 8. Caviar (1,086 mg per serving)
- 9. Flax seeds (2,350 mg per serving)
- 10. Chia seeds (5,060 mg per serving)
- 11. Walnuts (2,570 mg per serving)
- 12. Soybeans (1,241 mg per serving)
- 13. Other Foods?
- The bottom line
- Palmitoleic Acid Molecule – An Omega-7 fatty acid
- Omega-7 An Overlooked Fatty Acid
- Using Omega 7 for Weight Loss
- Health Benefits of Omega 7
- Why Omega 7 Weight Loss Can Work
- Where/How Can I Get Omega 7 in my Diet?
Omega 7 + Omega 3 = Omega 10 Explained
By Jackie Cartier
July 25, 2017
We’d like to introduce a new product on the shelves of Nutritional Weight & Wellness, OmegaGenics Mega 10; a unique combination of omega-7 and omega-3 fatty acids. We don’t know of anything like it on the market.
In a nutshell, it’s a more complete omega formula for heart health. It delivers a powerful combination of pharmaceutical-grade omega-7 (fats from refined sea buckthorn) and omega-3 (fats from anchovies) fatty acids to provide targeted, enhanced support for overall cardiovascular and metabolic health.
While you are probably familiar with omega-3, you may be wondering what omega-7 is and why it’s important. Omega-7 is a monounsaturated fatty acid (omega-3 is polyunsaturated), and it can help improve symptoms of insulin resistance and cardiovascular inflammation by:
- Counteracting insulin resistance: Helps muscles become more insulin sensitive and improves pancreatic production of insulin.
- Reducing inflammation of the arteries: Lowers C-Reactive Protein (CRP), a blood marker of inflammation and reduces plaque in the arteries which helps reduce inflammation all over the body.
- Lowering cholesterol: Can help lowers triglycerides and help increase HDL and lower LDL.
- Supporting weight Loss: Can improve fat metabolism by helping your body use fat for energy instead of storing it and help prevent the creation of new fat molecules, and decrease appetite.
So what is the best way to get more omega-7? Our answer always and forever will be FOOD first. Which begs the question, which foods are high in omega-7? Good news, some of our favorites!
- Macadamia nuts
- Fatty fish: anchovies, herring, salmon, mackerel
However, unless you are cooking with lard, butter and eating fatty fish daily (we know not everyone loves to eat sardines) it’s almost impossible to get enough omega-7 into your system. That even includes people eating the Weight & Wellness Way. People eating the Standard American Diet (SAD) are likely getting much, much less. With that in mind, supplements like OmegaGenics Mega 10 are created to help us fill in the gaps of a healthy diet.
Please note, even though OmegaGenics Mega 10 has both omega-3 and omega-7, it does not have enough omega-3s to fully replace your daily dose of omega-3 fish oil. Just think of it as an added bonus. As a reminder, omega-3 is truly important for every body because it’s an essential fatty acid that is critical for brain health and for reducing inflammation.
Who Could Benefit from Mega 10
You might consider taking this if you’ve been eating the Weight & Wellness Way (the real food trio of protein, fat and carbs, five to six times a day) and you’re stuck at a plateau with weight loss. Or maybe you struggle with always feeling hungry? Omega-7 can help reduce appetite by triggering a strong release of cholecystokinin (CCK), a hormone that tells your brain, “I’m full and satisfied.” If you are trying to improve your HDL and LDL cholesterol numbers, this supplement might be beneficial by reducing inflammation in your blood vessels and supporting appropriate cholesterol production in your liver.
If these reasons resonate with you, our nutritionists suggest taking two capsules, two times a day. Any time works, taking them together, apart, right before bed, whenever works for you. Give the supplement a few months to work before determining results.
For more individualized support, since everyone is different, we always encourage a one-on-one nutrition consultation with one of our nutritionists or dieticians.
Interested in learning more about the benefits of omega-3? Check out these additional articles:
6 Important Supplements You Should Know More About
The Importance of Omega-3
Eat This, Not That for Brain Health
Omega-7: The New ‘Healthy Fat’?
There’s a new omega in town — lucky number 7. For years, health experts have touted the heart- and brain-boosting powers of omega-3 fats, found in salmon and other superfoods, but now their little-known cousins, the omega-7s, may be stealing some of their thunder. These up-and-coming fats — and one in particular, palmitoleic acid — are gaining attention for their potential to reduce risk factors for heart disease, type 2 diabetes, and other obesity-related diseases. But, as is often the case, the health hype may be premature, scientists say.
Like other omegas, palmitoleic acid is an unsaturated fat. Unsaturated fats — found primarily in plant foods such as vegetable oils, nuts, and seeds — are considered heart-healthy because of their favorable effects on cholesterol levels. In contrast, saturated fats — found in butter, full-fat dairy products, and meat — raise LDL, or “bad,” cholesterol levels, promote inflammation throughout the body, and increase heart disease risk when consumed at the expense of beneficial unsaturated fats.
Palmitoleic acid is not an essential fatty acid, meaning our bodies can manufacture it from other nutrients and we don’t need to get it from food. While it’s not nearly as abundant in our diet as omega-3s and omega-6s, there are a few good sources. Macadamia nuts are a notable provider, and fish can supply small amounts as well. Oils concentrated from sea buckthorn berries, grown in the Himalayan mountains, are one of the richest sources. You won’t find this obscure fruit at your local supermarket, but the oil is sold as a supplement at health food stores.
Until recently, omega-7 was barely a blip on the nutrition community’s radar. Researchers may have been deterred from studying palmitoleic acid because it’s not an essential nutrient and it’s not plentiful in our diet, said Irena King, PhD, a nutritional biochemist at the University of New Mexico and an expert on dietary fats. In contrast, there has been a lot of interest in oleic acid, another unsaturated fat found in high amounts in olive oil, because of widespread enthusiasm for the Mediterranean diet. “ took precedence over the omega-7s, which are kind of minor but may have bigger ramifications,” Dr. King said.
Now, scientists are starting to take a deeper dive into the world of fat. “This field is really very exciting now because it’s opening up and looking at specific fatty acids rather than groups or families,” said King. “There are probably 150 fatty acids, and they all have individual functions.”
Palmitoleic Acid’s Health Effects Aren’t Clear-Cut
As it turns out, omega-7 is not your standard fat. In 2008, scientists at Harvard University discovered that palmitoleic acid plays an important role in regulating metabolism. The researchers claimed palmitoleic acid the first fatty acid found to act as a hormone in the body — and they coined the term “lipokine” to describe this entirely new class of hormones. Prior to this finding, all known hormones were either proteins (like growth hormone) or steroids (like estrogen and testosterone).
Acting as a hormone, palmitoleic acid produced by the body’s fat and liver cells travels to other organs in the body where, at least in animals, it appears to protect against a host of harmful metabolic processes associated with obesity-related diseases. For example, in a study conducted by Japanese researchers, diabetic mice that were fed palmitoleic acid for four weeks gained less weight compared to those given a placebo and had lower levels of triglycerides, blood fats that increase the risk of heart disease. The mice eating the omega-7-enriched diet also had lower blood sugar levels and improved sensitivity to insulin — changes that may defend against type 2 diabetes. Animal studies also show that palmitoleic acid suppresses inflammation, a damaging process that contributes to metabolic syndrome, type 2 diabetes, heart disease, and other chronic conditions.
Studies in humans, while limited, mirror some of these findings. People with high blood levels of palmitoleic acid have been shown to be more insulin sensitive and have better cholesterol profiles.
But not all of the research on palmitoleic acid has been positive. For example, in people, higher levels of palmitoleic acid have been associated with higher triglycerides, higher body mass index, and greater risk of heart failure. And it’s difficult to draw conclusions from the types of studies being done, which are designed to find correlations but can’t prove cause and effect.
While animal research has been fairly consistent, human studies on the effects of palmitoleic acid are mixed, according to King. “We need more research,” she said. “Palmitoleic acid has many functions. Some of them are good and some of them are bad.”
Think Twice Before Reaching for Supplements
Some health fanatics aren’t waiting for more science, however. They’re already heading to health food stores to pick up a bottle of omega-7 capsules.
Michael Roizen, MD, chief wellness officer at the Cleveland Clinic and co-author of the best-selling YOU series, is a proponent of purified omega-7 supplements. “I think that the major benefit is as a way of decreasing inflammation and many of the contributing risk factors that we know of to cardiovascular disease and the aging of your arteries — with no side effects that we know of,” Dr. Roizen said of the supplements. He serves as chairman of the scientific advisory board for Tersus Pharmaceuticals, a Cleveland-based firm that manufactures purified omega-7.
Roizen advises against taking sea buckthorn oil as a source of omega-7s since the plant’s oil is also high in palmitic acid, a saturated fat that can offset the health benefits of the omega-7s in the fruit.
But King recommends steering clear of supplements altogether until we find out if this fat is a friend or foe. “I think we’re way too early for supplements of omega-7 — way too early,” she said. “The studies haven’t figured it out yet.”
Instead, King recommends getting the nutrition your body needs from a balanced diet of whole foods, which should incorporate healthy fats like olive oil and nuts. That could include omega-7-rich macadamia nuts, if you enjoy them (and can afford the high price tag).
Overriding your body’s natural production of palmitoleic acid by taking a supplemental dose isn’t necessarily a good thing. “More is not better,” King cautioned. “Our body is pretty smart, we just don’t want to try to be smarter than our body.”
“In nutrition, everything needs to be present in the right amount,” she added. “I know that balance and moderation are not very sexy, but that’s what it’s all about.”
King says we might not have to wait long for a better understanding of palmitoleic acid’s seemingly contradictory effects. Researchers at Harvard are continuing to study the fatty acid and will hopefully clarify its role in nutrition and health in the coming years. Until we know more, King recommends going back to basics to reduce your risk for chronic diseases and protect your long-term health: “Exercise, eat your vegetables, and don’t gain weight.”
Recently, I’ve been hearing buzz about “omega-7s.” I’ve heard of omega-3, omega-6 and omega-9, but what the heck is omega-7?
Omega-7 is a fatty acid known as palmitoleic acid. It’s got a lot of potential health benefits, though the research is nowhere near as extensive as the research on, say, omega-3s. Nonetheless, it’s becoming a popular supplement.
Palmitoleic acid began to get some serious attention when studies at Harvard University showed that people with the highest circulating levels of the fatty acid had an amazing 60% lower incidence of diabetes compared with those who had the lowest levels. People with higher levels of omega-7 also had a lower body mass index (BMI), smaller waist circumference, lower triglycerides and lower inflammation. And a study conducted by the Cleveland Clinic and Xyrion Medical Institute showed that 210 milligrams per day of omega-7 reduced C-reactive protein (CRP) levels – an important measure of overall inflammation – by an impressive 44%.
The omega-7 sold today as a supplement comes from either fish such as salmon or from a plant known as sea buckthorn. One excellent, widely available brand is Barlean’s Heart Remedy.
See alsoWhy Insect Oil Might Be The New Omega-3 Hero
Someone told me that citrus bergamot is a really great supplement for heart health. I’d never heard of it. What does it do?
A number of studies show that citrus bergamot supplements can lower cholesterol. But in my opinion, lowering cholesterol is the least important thing citrus bergamot does.
Citrus bergamot is an extract from bergamot, a kind of orange that grows mainly in the Calabria region of Italy. The fruit itself is slightly bitter and sour, but there are compounds in it that have been found to have some important health benefits, which is why they’ve found their way into supplements.
The emerging research is pretty impressive.Though most people get excited about its cholesterol-lowering properties, what’s more important – at least in my view – is that it also lowers triglycerides and raises HDL (“good”) cholesterol. By lowering triglycerides – an independent risk for heart disease – it automatically improves your triglyceride-to-HDL ratio, which has been shown to be a major predictor for heart disease and obesity.
To be effective, a citrus bergamot supplement has to have a high percentage of polyphenols. One brand that meets the polyphenol criteria is ResVitále Bergamot Cholesterol Support ($45, gnc.com).
See alsoThe 20 Most Powerful Superfoods of the moment
I’m reading everywhere that eating fat helps you lose weight. This seems counterintuitive. Can you explain?
Glad to. The myth that eating fat makes you fat has persisted for decades, and in my not-so-humble opinion it is one of the reasons for the obesity epidemic. If that doesn’t seem to make sense right now, it will when you consider the effect food has on hormones.
Remember, everything that has to do with weight is controlled by hormones – they’re totally in charge of the weight gain/weight loss roller coaster. The main hormone responsible for weight gain is insulin, which is why it’s known as the “fat-storage hormone.” (How’s that for a “duh”?)
Insulin goes up (a lot) whenever you eat carbohydrates. It goes up a little when you eat protein. But eating fat doesn’t even budge the needle on insulin secretion. That’s why eating less carbs and eating more fat is frequently a great strategy for weight loss. You just have to make sure it’s the right kind of fat – clean, not toxic. (If you want more details on clean vs. toxic fat, see Smart Fat: Eat More Fat, Lose More Weight, Get Healthy Now(HarperOne, 2016.)
See alsoShould You Eat a High-Fat Diet for a Low-Fat Body?
Omega-7 Protects Against Metabolic Syndrome
Palmitoleic Acid Improves Arterial Health
Omega-7’s ability to raise HDL and lower LDL—while also supporting endothelial function—make it extremely beneficial for cardiovascular health.
Studies show that omega-7 improves lipid balance by favorably regulating fat production within fat cells, while regulating fat burning.2 That means less fat deposition—and lower levels of fat and triglycerides in blood and liver tissue.3,25
In a lab study done at the Cleveland Clinic, omega-7 supplementation increased beneficial HDL after just 8 to 12 weeks (something statin drugs are not very good at doing).5,26,27 In the same study, the reduction in the size of atherosclerotic plaque in the aorta was 47% lower in the group receiving omega-7 supplementation.5
Omega-7 levels have also been shown to be powerful predictors of the all-important endothelial function, the control of blood flow and pressure by the inner lining, or endothelium, of blood vessels.28
These beneficial effects on cholesterol were demonstrated by a study using macadamia nuts and sea buckthorn, two substances that are known for their high omega-7 content. Studies show that after just three weeks of eating macadamia nuts every day, healthy young women had reductions in total and LDL cholesterol, body weight, and body mass index (BMI).29 And in men with high cholesterol, 1 to 3 ounces per day of these fat-containing nuts produced reductions in atherosclerosis risk factors such as markers of inflammation and oxidative stress.30
These studies may have shown greater effects had the subjects used a purified omega-7 palmitoleic acid supplement instead of the high-fat macadamia nuts, which are also rich in dangerous palmitic acid.
In a study of patients with stubbornly high lipid levels, a purified omega-7 supplement (840 mg/day) produced modest lipid reductions. LDL fell by 7.6% (from 118 to 109 mg/dL) while non-HDL cholesterol* was reduced by 8.2% (from 147 to 135 mg/dL).6 Patients with the highest levels of baseline triglycerides saw their total cholesterol and triglyceride levels drop by as much as 30%.6
* (Non-HDL cholesterol is gaining increasing importance as a risk marker for cardiovascular outcomes.6 It is calculated as total cholesterol minus HDL cholesterol.)
What makes that study remarkable is that most participants were already taking statin or fibrate drugs, yet still had high lipid levels.25 This showed that adding omega-7 to these drugs produced additional benefits, lowering cholesterol and triglycerides where prescription drugs couldn’t.
Omega-7 Helps Manage Body Weight
The reason central or abdominal obesity (“apple shape”) is a factor in metabolic syndrome is because it has such strong associations with cardiovascular disease risk.31 This is due, in large part, to the increased inflammation produced by fat tissue.17-19
Omega-7s help manage this factor of metabolic syndrome because they signal your body to stop storing fat.2,3
Animals fed diets rich in omega-7 show significant increases in stomach and intestinal hormones that promote the feeling of fullness (satiety).13 At the same time, such diets produce decreases in hunger-promoting hormones.32 The combined effect is a significant reduction in food intake.
Several statin drugs, while lowering cholesterol and triglycerides, also produce increases in body and liver fat deposition.33 Omega-7s do just the opposite. Omega-7 reduces the production of fat in the liver.3 Increases in liver fat can result in non-alcoholic fatty liver disease (NAFLD), which is considered a major manifestation of the metabolic syndrome—and which can eventually lead to liver failure and even cancer.34
Research has shown that omega-7 has beneficial effects on a majority of the pathological components of metabolic syndrome.
It improves insulin sensitivity, lowers LDL-cholesterol-triglycerides, and raises beneficial HDL.3,5,22,24,29 It helps manage body weight by promoting fullness-inducing hormones and dissipating hunger-producing hormones.13,32 Perhaps most important of all, omega-7 acts in a unique fashion to stop the inflammation that forms the link between the metabolic syndrome and its life-shortening consequences.3,21
By beneficially influencing these deadly pathological factors, omega-7 can dramatically improve cardiovascular and metabolic health.
If you have any questions on the scientific content of this article, please call a Life Extension® Health Advisor at 1-866-864-3027.
- Cao H, Hotamisligil G, Inventors; President and Fellows of Harvard College, Cambridge, MA, assignee. Fatty acid C16: 1N7-Palmitoleate a lipokine and biomarker for metabolic status. September 1, 2011.
- Burns TA, Duckett SK, Pratt SL, Jenkins TC. Supplemental palmitoleic (C16:1 cis-9) acid reduces lipogenesis and desaturation in bovine adipocyte cultures. J Anim Sci. 2012 Oct;90(10):3433-41.
- Yang ZH, Miyahara H, Hatanaka A. Chronic administration of palmitoleic acid reduces insulin resistance and hepatic lipid accumulation in KK-Ay Mice with genetic type 2 diabetes. Lipids Health Dis. 2011;10:120.
- Stefan N, Kantartzis K, Celebi N, et al. Circulating palmitoleate strongly and independently predicts insulin sensitivity in humans. Diabetes Care. 2010 Feb;33(2):405-7.
- Experimental Animal Laboratory. Final report for study onCCO Technologies Oil (CCO-Oil) on the development of atherosclerosis: Department of Cardiovascular Medicine, Cleveland Clinic; 2008.
- Green JA. Effect of two levels of Provinal™ (purified Palmitoleic Acid; C16:1n7; Omega 7) on serum lipid and C-reactive protein(CRP) profiles in humans. Tersus Pharmaceuticals, LLC: 2012.
- Martinez L. Provinal (R) in the reduction of CRP: A double blinded, randomized, placebo controlled study. Provinal purified omega 7. Vol: Tersus Pharmaceuticals; 2013.
- Marcus AO. Safety of drugs commonly used to treat hypertension, dyslipidemia, and type 2 diabetes (the metabolic syndrome): part 1. Diabetes Technol Ther. 2000 Spring;2(1):101-10.
- Available at: http://circ.ahajournals.org/content/108/12/e81.full. Accessed January 24, 2014.
- Nestel P, Clifton P, Noakes M. Effects of increasing dietary palmitoleic acid compared with palmitic and oleic acids on plasma lipids of hypercholesterolemic men. J Lipid Res. 1994 Apr;35(4):656-62.
- Calder PC. Dietary modification of inflammation with lipids. Proc Nutr Soc. 2002 Aug;61(3):345-58.
- Cao H, Gerhold K, Mayers JR, Wiest MM, Watkins SM, Hotamisligil GS. Identification of a lipokine, a lipid hormone linking adipose tissue to systemic metabolism. Cell. 2008 Sep 19;134(6):933-44.
- Yang ZH, Takeo J, Katayama M. Oral administration of omega-7 palmitoleic acid induces satiety and the release of appetite-related hormones in male rats. Appetite. 2013 Jun;65:1-7.
- Burns TA, Kadegowda AK, Duckett SK, Pratt SL, Jenkins TC. Palmitoleic (16:1 cis-9) and cis-vaccenic (18:1 cis-11) acid alter lipogenesis in bovine adipocyte cultures. Lipids. 2012 Dec;47(12):1143-53.
- Available at: . Accessed January 24, 2014.
- Available at: http://www.nhlbi.nih.gov/health/health-topics/topics/ms. Accessed January 8, 2014.
- Available at: http://circ.ahajournals.org/content/109/3/433.full. Accessed January 8, 2014.
- Festa A, D’Agostino R Jr, Howard G, Mykkänen L, Tracy RP, Haffner SM. Chronic subclinical inflammation as part of the insulin resistance syndrome: the Insulin Resistance Atherosclerosis Study (IRAS). Circulation. 2000 Jul 4;102(1):42-7.
- Shah A, Mehta N, Reilly MP. Adipose inflammation, insulin resistance, and cardiovascular disease. JPEN J Parenter Enteral Nutr. 2008 Nov-Dec;32(6):638-44.
- Liu X, Miyazaki M, Flowers MT, et al. Loss of Stearoyl-CoA desaturase-1 attenuates adipocyte inflammation: effects of adipocyte-derived oleate. Arterioscler Thromb Vasc Biol. 2010 Jan;30(1):31-8.
- Guo X, Li H, Xu H, et al. Palmitoleate induces hepatic steatosis but suppresses liver inflammatory response in mice. PLoS One. 2012;7(6):e39286.
- Dimopoulos N, Watson M, Sakamoto K, Hundal HS. Differential effects of palmitate and palmitoleate on insulin action and glucose utilization in rat L6 skeletal muscle cells. Biochem J. 2006 Nov 1;399(3):473-81.
- Prentki M, Nolan CJ. Islet beta cell failure in type 2 diabetes. J Clin Invest. 2006 Jul;116(7):1802-12.
- Maedler K, Spinas GA, Dyntar D, Moritz W, Kaiser N, Donath MY. Distinct effects of saturated and monounsaturated fatty acids on beta-cell turnover and function. Diabetes. 2001 Jan;50(1):69-76.
- Shiba S, Tsunoda N, Wakutsu M, et al. Regulation of lipid metabolism by palmitoleate and eicosapentaenoic acid (EPA) in mice fed a high-fat diet. Biosci Biotechnol Biochem. 2011;75(12):2401-3.
- Chang YH, Lin KC, Chang DM, Hsieh CH, Lee YJ. Paradoxical negative HDL cholesterol response to Atorvastatin and Simvastatin treatment in Chinese type 2 diabetic patients. Rev Diabet Stud. 2013 Summer;10(2-3):213-22.
- Asztalos BF, Horvath KV, McNamara JR, Roheim PS, Rubinstein JJ, Schaefer EJ. Comparing the effects of five different statins on the HDL subpopulation profiles of coronary heart disease patients. Atherosclerosis. 2002 Oct;164(2):361-9.
- Sarabi M, Vessby B, Millgard J, Lind L. Endothelium-dependent vasodilation is related to the fatty acid composition of serum lipids in healthy subjects. Atherosclerosis. 2001 Jun;156(2):349-55.
- Hiraoka-Yamamoto J, Ikeda K, Negishi H, et al. Serum lipid effects of a monounsaturated (palmitoleic) fatty acid-rich diet based on macadamia nuts in healthy, young Japanese women. Clin Exp Pharmacol Physiol. 2004 Dec;31 Suppl 2:S37-8.
- Garg ML, Blake RJ, Wills RB, Clayton EH. Macadamia nut consumption modulates favourably risk factors for coronary artery disease in hypercholesterolemic subjects. Lipids. 2007 Jun;42(6):583-7.
- Elbassuoni E. Better association of waist circumference with insulin resistance and some cardiovascular risk factors than body mass index. Endocr Regul. 2013 Jan;47(1):3-14.
- Lu X, Zhao X, Feng J, et al. Postprandial inhibition of gastric ghrelin secretion by long-chain fatty acid through GPR120 in isolated gastric ghrelin cells and mice. Am J Physiol Gastrointest Liver Physiol. 2012 Aug 1;303(3):G367-76.
- Aguirre L, Hijona E, Macarulla MT, et al. Several statins increase body and liver fat accumulation in a model of metabolic syndrome. J Physiol Pharmacol. 2013 Jun;64(3):281-8.
- Pappachan JM, Antonio FA, Edavalath M, Mukherjee A. Non-alcoholic fatty liver disease: a diabetologist’s perspective. Endocrine. 2013 Nov 28.
- Cignarelli A, Giorgino F, Vettor R. Pharmacologic agents for type 2 diabetes therapy and regulation of adipogenesis. Arch Physiol Biochem. 2013 Oct;119(4):139-50.
- Dzien A, Winner H, Theurl E, Dzien-Bischinger C, Lechleitner M. Fat-free mass and fasting glucose values in patients with and without statin therapy assigned to age groups between <60 and >75 years. Obes Facts. 2013;6(1):9-16.
- Fonseca VA. Management of diabetes mellitus and insulin resistance in patients with cardiovascular disease. Am J Cardiol. 2003 Aug 18;92(4a):50j-60j.
- Greque GV, Serrano CV, Jr., Strunz CM, et al. Preprocedural statin therapy, inflammation and myocardial injury in low-risk stable coronary artery disease patients submitted to coronary stent implantation. Catheter Cardiovasc Interv. 2013 Apr 16.
- Larsen PJ, Jensen PB, Sorensen RV, et al. Differential influences of peroxisome proliferator-activated receptors gamma and -alpha on food intake and energy homeostasis. Diabetes. 2003 Sep;52(9):2249-59.
- Oh TJ, Shin JY, Kang GH, Park KS, Cho YM. Effect of the combination of metformin and fenofibrate on glucose homeostasis in diabetic Goto-Kakizaki rats. Exp Mol Med. 2013;45:e30.
- Saremi A, Schwenke DC, Buchanan TA, et al. Pioglitazone slows progression of atherosclerosis in prediabetes independent of changes in cardiovascular risk factors. Arterioscler Thromb Vasc Biol. 2013 Feb;33(2):393-9.
- Sattar N, Preiss D, Murray HM, et al. Statins and risk of incident diabetes: a collaborative meta-analysis of randomised statin trials. Lancet. 2010 Feb 27;375(9716):735-42.
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- Brindisi MC, Guiu B, Duvillard L, et al. Liver fat content is associated with an increase in cholesterol synthesis independent of statin therapy use in patients with type 2 diabetes. Atherosclerosis. 2012 Oct;224(2):465-8.
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12 Foods That Are Very High in Omega-3
Omega-3 fatty acids have various benefits for your body and brain.
You can get high amounts of omega-3 fats from fatty fish, algae, and several high-fat plant foods.
Here is a list of 12 foods that are very high in omega-3.
1. Mackerel (4,107 mg per serving)
Mackerel are small, fatty fish.
In Western countries, they are commonly smoked and eaten as whole fillets.
Mackerel are incredibly rich in nutrients — a 3.5-ounce (100-gram) serving packs 200% of the Reference Daily Intake (RDI) for vitamin B12 and 100% for selenium (4).
What’s more, these fish are delicious and require little preparation.
Omega-3 content: 4,107 mg in one piece of salted mackerel, or 5,134 mg per 3.5 ounces (100 grams) (4)
2. Salmon (4,123 mg per serving)
Salmon is one of the most nutrient-dense foods on the planet.
It contains high-quality protein and a variety of nutrients, including large amounts of vitamin D, selenium, and B vitamins (5, 6).
Studies show that people who regularly eat fatty fish, such as salmon, have a lower risk of diseases like heart disease, dementia, and depression (7, 8, 9, 10).
Omega-3 content: 4,123 mg in half a fillet of cooked, farmed Atlantic salmon, or 2,260 mg in 3.5 ounces (100 grams) (5)
3. Cod liver oil (2,682 mg per serving)
Cod liver oil is more of a supplement than a food.
As the name implies, it is oil extracted from the livers of codfish.
This oil is not only high in omega-3 fatty acids but also loaded with vitamins D and A, with a single tablespoon providing 170% and 453% of the RDIs, respectively (11).
Therefore, taking just one tablespoon of cod liver oil more than satisfies your need for three incredibly important nutrients.
However, don’t take more than one tablespoon at a time, as too much vitamin A can be harmful.
Omega-3 content: 2,682 mg per tablespoon (11)
4. Herring (946 mg per serving)
Herring is a medium-sized, oily fish. It is often cold-smoked, pickled, or precooked, then sold as a canned snack.
Smoked herring is a popular breakfast food in countries like England, where it’s served with eggs and called kippers.
A standard smoked fillet contains almost 100% of the RDI for vitamin D and selenium and 221% of the RDI for vitamin B12 (12).
Omega-3 content: 946 mg per medium fillet (40 grams) of kippered Atlantic herring, or 2,366 mg per 3.5 ounces (100 grams) (12)
5. Oysters (370 mg per serving)
Shellfish are among the most nutritious foods you can eat.
In fact, oysters contain more zinc than any other food on the planet. Just 6 raw eastern oysters (3 ounces or 85 grams) pack 293% of the RDI for zinc, 70% for copper, and 575% for vitamin B12 (13, 14).
Oysters can be eaten as an appetizer, snack, or whole meal. Raw oysters are a delicacy in many countries.
Omega-3 content: 370 mg in 6 raw, eastern oysters, or 435 mg per 3.5 ounces (100 grams) (13)
6. Sardines (2,205 mg per serving)
Sardines are very small, oily fish that are commonly eaten as a starter, snack, or delicacy.
They’re highly nutritious, especially when eaten whole. They contain almost every nutrient your body needs.
3.5 ounces (100 grams) of drained sardines provide over 200% of the RDI for vitamin B12, 24% for vitamin D, and 96% for selenium (15).
Omega-3 content: 2,205 mg per cup (149 grams) of canned Atlantic sardines, or 1,480 mg per 3.5 ounces (100 grams) (15)
7. Anchovies (951 mg per serving)
Anchovies are tiny, oily fish often bought dried or canned.
Usually eaten in very small portions, anchovies can be rolled around capers, stuffed in olives, or used as pizza and salad toppings.
Because of their strong taste, they are also used to flavor many dishes and sauces, including Worcestershire sauce, remoulade, and Caesar dressing.
Anchovies are a great source of niacin and selenium, and boned anchovies are a decent source of calcium (16).
Omega-3 content: 951 mg per can (2 ounces, or 45 grams) of canned European anchovies, or 2,113 mg per 3.5 ounces (100 grams) (16)
8. Caviar (1,086 mg per serving)
Caviar consists of fish eggs, or roe.
Widely regarded as a luxurious food item, caviar is most often used in small quantities as a starter, taster, or garnish.
Caviar is a good source of choline and rich source of omega-3 fatty acids (17).
Omega-3 content: 1,086 mg per tablespoon (14.3 grams), or 6,786 mg per 3.5 ounces (100 grams) (17)
9. Flax seeds (2,350 mg per serving)
Flax seeds are small brown or yellow seeds. They are often ground, milled, or used to make oil.
These seeds are by far the richest whole-food source of the omega-3 fat alpha-linolenic acid (ALA). Therefore, flaxseed oil is often used as an omega-3 supplement.
Flax seeds are also a good source of in fiber, magnesium, and other nutrients. They have a great omega-6 to omega-3 ratio compared with most oily plant seeds (18, 19, 20, 21).
Omega-3 content: 2,350 mg per tablespoon (10.3 grams) of whole seeds, or 7,260 mg per tablespoon (13.6 grams) of oil (18, 19)
10. Chia seeds (5,060 mg per serving)
Chia seeds are incredibly nutritious — they’re rich in manganese, selenium, magnesium, and a few other nutrients (22).
A standard 1-ounce (28-gram) serving of chia seeds contains 5 grams of protein, including all eight essential amino acids.
Omega-3 content: 5,060 mg per ounce (28 grams) (22)
11. Walnuts (2,570 mg per serving)
Walnuts are very nutritious and loaded with fiber. They also contain high amounts of copper, manganese, vitamin E, as well as important plant compounds (23).
Make sure not to remove the skin, as it packs most of walnuts’ phenol antioxidants, which offer important health benefits.
Omega-3 content: 2,570 mg per ounce (28 grams), or about 14 walnut halves (23)
12. Soybeans (1,241 mg per serving)
Soybeans are a good source of fiber and vegetable protein.
They are also a good source of other nutrients, including riboflavin, folate, vitamin K, magnesium, and potassium (24).
However, soybeans are also very high in omega-6 fatty acids. Researchers have hypothesized that eating too much omega-6 may cause inflammation (25).
Omega-3 content: 670 mg in a 1/2 cup (47 grams) of dry roasted soybeans, or 1,443 mg per 3.5 ounces (100 grams) (24)
13. Other Foods?
Keep in mind that sections 1–8 discuss foods that contain the omega-3 fats EPA and DHA, which are found in some animal foods, seafood, and algae.
Conversely, sections 9–12 handle foods that provide the omega-3 fat ALA, which is inferior to the other two.
Although not as high in omega-3 as the foods above, many other foods contain decent amounts.
These include pastured eggs, omega-3-enriched eggs, meats and dairy products from grass-fed animals, hemp seeds, and vegetables like spinach, Brussels sprouts, and purslane.
As you can see, it’s relatively easy to obtain plenty of omega-3s from whole foods.
Omega-3s provide numerous health benefits, such as fighting inflammation and heart disease.
However, if you don’t eat many of these foods and think you may be lacking in omega-3s, consider taking omega-3 supplements.
Palmitoleic Acid Molecule – An Omega-7 fatty acid
Palmitoleic Acid Molecule (Omega 7) Ball-and-Stick Model
To View the Palmitoleic Molecule in 3D —>>in 3D with Jsmol
Palmitoleic acid, or (Z)-9-hexadecenoic acid, is an omega-7 monounsaturated fatty acid with the formula CH3(CH2)5CH=CH(CH2)7COOH that is a common constituent of the glycerides of human adipose tissue. It is present in all tissues, but generally found in higher concentrations in the liver. It is biosynthesized from palmitic acid by the action of the enzyme delta-9 desaturase.
Dietary sources of palmitoleic acid include a variety of animal oils, vegetable oils, and marine oils. Macadamia Nuts, Macadamia oil (Macadamia integrifolia) and sea buckthorn oil (Hippophae rhamnoides) are botanical sources with high concentrations, containing 17% and 40% of palmitoleic acid, respectively.
A 2001 study proposed that omega-7 unsaturated fatty acids, such as palmitoleic acid and vaccenic acid found on the skin surface, were oxidatively decomposed to 2-nonenal, which may be the cause of the phenomenon commonly known as ‘old person smell’, an odor apparently similar to the smell of old books.
Potential dietary and biological effects
In a study examining the effects of diets high in various fatty acids, total cholesterol and low density lipoprotein (LDL, “bad cholesterol”) concentrations were similar with palmitoleic and palmitic acids and significantly higher than with oleic acid. High density lipoprotein (HDL, “good cholesterol”) was significantly lower with palmitoleic than with palmitic acid. The study provides evidence that, at least in males with high blood cholesterol, a modest increase in palmitic acid raises LDL cholesterol relative to oleic acid, even when dietary cholesterol is low. Palmitoleic acid behaves like a saturated and not a monounsaturated fatty acid in its effect on LDL cholesterol.
Other preliminary research indicated that palmitoleic acid could have a role as a signaling molecule affecting body weight. This work is consistent with previous observations that palmitoleic acid, among other fatty acids available in the diet, may be used by enzymes affecting fat oxidation. This work led to the possibility that oil types manufactured with high palmitoleic acid content may be useful in combating obesity, a report that received national media attention in Australia in 1995.
Update on Research
Python hearts use the circulating lipids to fuel an increase in performance. The research, conducted in collaboration with multiple researchers at the University of Colorado working in the lab of Dr. Leslie Leinwand, identified three fatty acids, myristic acid, palmitic acid and palmitoleic acid, for their roles in the snakes’ healthy heart growths following a meal.
Researchers at the Cleveland Clinic found that by taking omega-7 for just 30 days, patients had a 44% reduction in C-reactive protein (inflammatory) levels.
Abstract: “…Adults with dyslipidemia and evidence of mild systemic inflammation (high-sensitivity C-reactive protein between 2 and 5 mg/L) were randomly allocated to receive either 220.5 mg of cis-palmitoleic acid (n = 30) or an identical capsule with placebo (1000 mg of medium chain triglycerides, n = 30) once per day for 30 days. ..” see full abstract.
Omega-7 An Overlooked Fatty Acid
- Available at: https://www.intechopen.com/books/lipid-metabolism/overview-about-lipid-structure. Accessed January, 2020.
- Simopoulos AP. An Increase in the Omega-6/Omega-3 Fatty Acid Ratio Increases the Risk for Obesity. Nutrients. 2016 Mar 2;8(3):128.
- Bernstein AM, Roizen MF, Martinez L. Purified palmitoleic acid for the reduction of high-sensitivity C-reactive protein and serum lipids: a double-blinded, randomized, placebo controlled study. J Clin Lipidol. 2014 Nov-Dec;8(6):612-7.
- Yang ZH, Takeo J, Katayama M. Oral administration of omega-7 palmitoleic acid induces satiety and the release of appetite-related hormones in male rats. Appetite. 2013 Jun;65:1-7.
- Yang ZH, Miyahara H, Hatanaka A. Chronic administration of palmitoleic acid reduces insulin resistance and hepatic lipid accumulation in KK-Ay Mice with genetic type 2 diabetes. Lipids Health Dis. 2011 Jul 21;10:120.
- Stefan N, Kantartzis K, Celebi N, et al. Circulating palmitoleate strongly and independently predicts insulin sensitivity in humans. Diabetes Care. 2010 Feb;33(2):405-7.
- Bolsoni-Lopes A, Festuccia WT, Farias TS, et al. Palmitoleic acid (n-7) increases white adipocyte lipolysis and lipase content in a PPARalpha-dependent manner. Am J Physiol Endocrinol Metab. 2013 Nov 1;305(9):E1093-102.
- Bolsoni-Lopes A, Festuccia WT, Chimin P, et al. Palmitoleic acid (n-7) increases white adipocytes GLUT4 content and glucose uptake in association with AMPK activation. Lipids Health Dis. 2014 Dec 20;13:199.
- Queiroz JC, Alonso-Vale MI, Curi R, et al. . Arq Bras Endocrinol Metabol. 2009 Jul;53(5):582-94.
- Gerich JE. Is insulin resistance the principal cause of type 2 diabetes? Diabetes Obes Metab. 1999 Sep;1(5):257-63.
- Groop LC. Insulin resistance: the fundamental trigger of type 2 diabetes. Diabetes Obes Metab. 1999 May;1 Suppl 1:S1-7.
- Cao H, Gerhold K, Mayers JR, et al. Identification of a lipokine, a lipid hormone linking adipose tissue to systemic metabolism. Cell. 2008 Sep 19;134(6):933-44.
- Mozaffarian D, Cao H, King IB, et al. Trans-palmitoleic acid, metabolic risk factors, and new-onset diabetes in U.S. adults: a cohort study. Ann Intern Med. 2010 Dec 21;153(12):790-9.
- Sauma L, Stenkula KG, Kjolhede P, et al. PPAR-gamma response element activity in intact primary human adipocytes: effects of fatty acids. Nutrition. 2006 Jan;22(1):60-8.
Using Omega 7 for Weight Loss
When trying to lose weight, many of us look to tools and tricks to help boost the metabolism and shed those unwanted pounds.
One unique nutrient that many are turning to for weight loss is the healthy fat, omega 7.
Omega 7 found in sea buckthorn can make it a weight loss gladiator.
Health Benefits of Omega 7
The healthy fats, omega 3, 9, and 7 can help to improve your health & help you achieve a healthy weight in many different ways.
Some of the ways omega 7 improves weight loss are:
- Reduces inflammation throughout the body
- Decreases triglycerides
- Lowers LDL cholesterol (bad) and increases HDL cholesterol (good)
- Helps the liver produce less fat
- Helps stimulate the body to stop storing excess fat
- Helps to regulate fat production within cells
- Improves blood sugar and reduces insulin resistance
Why Omega 7 Weight Loss Can Work
Take a look at the image above. Both mice were fed a high fat diet…
The one on the left was given sea buckthorn, the one the right wasn’t.
Pretty amazing, right! Reference Source: Sea Buckthorn Insider
Omega 7 has a very unique property in which it signals the body to STOP storing excess fats.
In other words, by simply adding Omega 7 to your diet (be sure it’s a high quality omega 7) also helps weight loss because it helps to control fat production better and decreases the amount of fat stored, which helps lose weight.
It can also act as an appetite suppressant which helps you feel full and reduces your desire to overeat.
Where/How Can I Get Omega 7 in my Diet?
While there are sources of omega 7 such as macadamia nuts (about 14% omega 7) they don’t come close to SIBU T7 Turkestanica Sea Buckthorn with a guaranteed minimum of 40% omega 7 (averaging up to 50% omega 7!)
SIBU’s Omega 7 Pure supplement is made from 100% sea buckthorn, making it rich in omegas 3 & 9 along with the world’s most abundant source of omega 7.
…It’s the most potent omega 7 supplement available anywhere!
There are tons of benefits of using omega 7 supplements to help lose weight and can help reverse dangerous conditions like metabolic syndrome and diabetes.
Try it today and see how adding this powerful omega 7 supplement can improve your health & happiness!
Meet Omega-7 – The New “Kid” on the Block
Make way for omega-7. It is the latest powerhouse Smart Fat, which someday may rival coconut in popularity. Studies from Harvard, The Cleveland Clinic, Hawaii, and Japan have suggested that omega-7 is a force to be reckoned with. This awesome omega can be found in its most biologically available form in anchovies, while sea buckthorn is the highest source of a vegan omega-7. Macadamia nuts and macadamia nut oil are not far behind. Research suggests that anchovies or their highly purified, pharmaceutical oil may be your best bet of all.
According to some rather compelling studies, this previously unrecognized omega ignites effortless weight loss even more than comparable omega-3s. Out of 400 fatty acids studied for regulating lipid metabolism, omega-7 was the most active. Omega-7 dramatically improves heart health and insulin sensitivity and reduces a fatty liver.
In fact, when researchers from Harvard observed omega-7 interact with fat cells in a petri dish, they found that omega-7 acts like a fat burning signaling agent to fat cells-which can become inactivated because of age, stress, or environmental toxins.
It elevates satiety hormones over 25 percent and can decrease food intake almost as much. Stubborn fat doesn’t have a chance now that omega-7 has arrived!
This one-of-a-kind fatty acid also quells cellular inflammation. While this is a benefit not unlike other omegas, the results of omega-7 supplementation make the others pale in comparison. Inflammatory markers like C-reactive protein can fall within 30 days by nearly 75 percent. Now that’s something to write about!
Besides revving up fat burning, purified Omega-7 has an impressive reputation for also reducing levels of fat and triglycerides in the blood, which make it such a boon for cardiovascular conditions.
In one month-long study, test participants who supplemented with 210 mg of purified omega-7 per day demonstrated a moderate increase in the “good” HDL cholesterol, a drop in the “bad” LDL cholesterol, and a nearly 20 percent decrease in triglycerides.
Smart Tips: Omega-7s
So how can you add the rising superstar omega-7 into your diet?
- 1. Aim for anchovies. They pack big flavor into a tiny fish. You can use anchovies to add flavor to sauces, salad dressings, pasta and soups. Anchovies are filled with omega-3s, which lower inflammation, as well as boost metabolism. Anchovies are also the fish with the least amount of mercury that are safe to consume. Check out my Party Pate recipe to see how to creatively hide the strong taste of anchovies into a yummy dip. Oh and don’t forget that a traditional Caesar salad dressing is typically made with anchovies, too.
- 2. Buddy up with Barlean’s Heart Remedy Oil. Just one teaspoon of Barlean’s delicious berry flavored oil contains the study-backed dose of 210 mg of purified omega-7. This oil can be creatively used in no-cook recipes like vinaigrettes, parfaits, and pies. Who would ever guess that it contains purified anchovy oil?
- 3. Munch on macadamias and cook with macadamia nut oil. Macadamias are seriously satisfying and a small amount goes a long way. These were the nuts that my late friend, Dr. Robert Atkins used to nibble on when he was in his office, his radio show on WOR, or on an airplane.
The macadamia nut oil will fire up your metabolism while packing an amazingly rich taste at the same time. This oil can stand serious heat, up to 400 degrees F, and serves up considerably more antioxidants than any other cooking oil I know of. It is great for making popcorn or stir-frying some veggies, all the while helping you achieve your weight loss goals.
- 4. Shore up with sea buckthorn seed oil. This exotic oil can be taken as a dietary supplement in softgels or in liquid form to boost metabolism. Well known in China, Russia, and Europe as one of nature’s most incredible healers, sea buckthorn has the highest source of natural carotenoids like beta-carotene and zeaxanthin, lycopene and lutein. It is exceptionally high in medicinal antioxidants. Used topically, sea buckthorn oil can aid mouth ulcers, rosacea, eczema, and burns. It has widespread applicability for gastrointestinal health by reducing inflammation. In general, it is a powerful collagen enhancer and heals skin by calming down redness.
Butter – The Better Margarine Substitute
Butter sure is better-but ideally should be from grass-fed or better still, pasture-raised animals. Butter derived from these cows is much higher in nutrients than butter from grain-fed cows raised in conventional feedlots. The grains used in feedlots are typically corn-based and are spliced with genetically modified organisms (GMO). The cows stockpile toxins and pesticides like dioxin in the fat tissue. Therefore, when you consume non-organic grain-fed dairy, you are likely dining on pesticides and herbicides from the cow’s feed.
Grass-fed assures you that the cows at least have not been fed grains-which reduces the probability of GMOs-a good thing. Organic butter that is pasture-raised is the highest in nutrients because it means that pesticides have not contaminated the soil the grass is grown in.
With organic pastured butter, you will be getting the purest natural source of CLA-which is also contained in higher quantities in cream from organic pastured cows. So, while you enjoy the delicious taste of butter in your food, you are also ingesting one very stable Smart Fat that holds up well in the frying pan or in the fridge. Its rich CLA stores will target your tummy fat while preserving lean muscle mass.
This “X Factor” Smart Fat is the ideal substitute for just about all transfat laden kinds of margarine and shortening, which clog up arteries, accelerate aging, may cause cancer and block vegetable oils from converting into metabolism raising prostaglandins.
When I dropped the “butter is better” bombshell with the publication of my first book in 1988, most people were still in disbelief. They were so thoroughly indoctrinated with the anti-fat message of the decade. I distinctly remember one particular lecture in my hometown of West Hartford, Connecticut. When I began explaining how the transfats in margarine could create heart disease and even cancer over time, you could have heard a pin drop in the room of 350 women. They were visibly shaken. No wonder, the audience were all members of my mother’s Hadassah group and were Jewish women who never mixed meat with butter at a meal because of kosher dietary laws. Margarine was a staple on their dining tables-as it was in my home for nearly 30 years!
In case any of you need more convincing than the Time magazine cover story, below are other great reasons to include pastured butter into your diet:
Butter, like other saturates including cream, is needed for energy storage, to cushion organs against shock and to insulate vital tissues against the cold. The body’s capacity for energy storage in the form of fat cells is an evolutionary marvel. Nature in her infinite wisdom provides extra protection for women for childbearing and nursing by storing extra reserves in their buttocks and thighs.
Butter is filled with the fat-soluble vitamins A, D, E, and K2. The “mysterious X factor” first identified by Dr. Weston Price over fifty years ago in the diets of indigenous people has now been identified decades later as the fat-soluble K2, so important for proper calcium utilization and the prevention of cancer, osteopenia, osteoporosis and cardiovascular disease. Since fat-soluble vitamins can be missing from the diet without enough bile production, having butter as a handy whole food source of supplementation is more than good news.
Butter contains healthy saturated fats, which raise HDL (good) cholesterol, and lower LDL (bad) cholesterol levels. Remember that the latest studies have confirmed there is no association between consuming saturated fats and developing heart disease.
Butter contains a mix of the short and medium chain fatty acids (MCTs) that are so high in coconut oil. This means that these types of saturated fats can also bypass bile emulsification-good news for those without a gallbladder or who have had troubles digesting fats.
Butter lowers your risk of obesity. Over the past several decades Americans have been told to use low-fat dairy products to get calcium without all the “bad” fats and high calorie count. However, eating high-fat dairy products will NOT make you fat. A recent study looked at the role of high-fat dairy on obesity and metabolic disease. Their findings proved that high-fat dairy lowers your risk of metabolic disease while reducing your risk of obesity.
Smart Tips: Butter
How do you increase butter in your diet to enhance weight loss and wellbeing?
- 1. Opt for organic pastured butter-or just organic if it is not available-in place of margarine. Use it in your favorite recipes, stir a teaspoon into your morning coffee, melt it on veggies, baked potatoes or yams, gluten and/or grain-free breads, muffins and crackers. Truly, I can’t think of a single food that is not improved with the addition of a pat of butter.
- 2. Allergic to dairy? Try ghee. Ghee is a clarified form of butter that retains all the health benefits of butter but has the casein and other milk proteins removed which can cause an allergic reaction. Ghee is used in India and many eastern cultures for high heat cooking and has far more flavor and nutrients than traditional butter. Use ghee in curries, soups and especially stir-fry’s because of its high smoke point.
Summing it up
Metabolism can be sabotaged by a number of sneaky factors that can derail your weight loss efforts. These saboteurs include your thyroid; a lack of essential fats that turn jiggly white fat into slimming brown fat (adipose tissue), or even scrambled cellular communication. In all of these cases, Smart Fats can help to reset metabolism. Identifying intolerant foods that block weight loss is another key component to addressing cravings and food addiction. But probably none of this compares to the devastating impact of unrelenting stress that you will meet head-on in next month’s article–all of which you can take control of.